Sobrebarriga (Colombian Flank Steak)

Ingredients

Flank steak

2 pounds

Water

4 cups

Salt

1 teaspoon (to taste)

Black pepper

1 teaspoon (to taste)

Ground cumin

1 tablespoon

Green bell pepper

1, diced

Tomatoes

2, chopped

Garlic

4 cloves, minced

Onion

1 large, chopped

Avocado

1, sliced (for serving)

Cooked white rice

for serving

Instructions

1. In a large pot, place the flank steak along with the chopped onion, minced garlic, diced tomatoes, diced green bell pepper, ground cumin, salt, and black pepper.
2. Add the water to the pot and bring the mixture to a boil over medium-high heat.
3. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 2 hours, or until the steak is fork-tender.
4. After cooking, carefully remove the flank steak from the pot and allow it to cool slightly.
5. Using two forks, shred the meat into bite-sized pieces.
6. Return the shredded beef to the pot, stirring well to incorporate it back into the flavorful broth.
7. Serve the sobrebarriga hot, accompanied by fluffy white rice and fresh avocado slices.